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Categories:
almond flour all-purpose flour brown sugar salt baking powder cinnamon eggs milk almond extract maple syrup powdered sugar maple syrup milk almond extract
Viewed: 40 - Published at: 6 years agoIngredients
- FOR THE DOUGHNUTS:
- 1/2 cups Almond Flour
- 1 cup All-Purpose Flour (Bob's Red Mill 1 To 1 GF All-Purpose Mix)
- 3/4 cups Brown Sugar
- 1/2 teaspoons Salt
- 2 teaspoons Baking Powder
- 1/2 teaspoons Cinnamon
- 2 Eggs
- 1/2 cups Milk
- 1/4 cups Coconut Oil
- 1/2 teaspoons Almond Extract
- 1 Tablespoon Maple Syrup
- FOR THE GLAZE:
- 1/2 cups Powdered Sugar
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Milk
- 1/2 teaspoons Almond Extract
Method
- Preheat oven to 350 F.
- In a large bowl whisk together the dry ingredients (almond flour, all-purpose gluten-free or regular flour, brown sugar, salt, baking powder, and cinnamon). Make a well in the center of the dry ingredients. Crack the eggs into the well.
- Place milk and coconut oil into a saucepan and melt coconut oil on low heat. Slowly (very slowly, with a fork) stir the milk and oil mixture into the eggs (in the bowl of dry ingredients). Once that is tempered in add the rest of the liquid ingredients (almond extract and maple syrup) and stir everything together.
- Grease a 12-count standard size doughnut pan. Fill each doughnut cup 3/4 full (I only have a 6 doughnut pan, so I had to make mine in 2 batches). Bake until golden, about 15 minutes.
- Place them on a wire cooling rack set over a cookie sheet.
- For the glaze:
- Mix together the glaze ingredients. Drizzle over warm doughnuts and enjoy!
- Wyatt would love to hear if you make this recipe.
